Walnut Cream Cake

This made from scratch cake is rich and creamy. This cake makes a great presentation and will please any crowd.

Servings: 12

Ingredients:

5

Extra Large Eggs, separated

2 cups

Sugar

1 cup

Butter

½ tsp

Salt

1½ tsp

Vanilla

1 tsp

Baking Soda

1 cup

Buttermilk

2 cups

All Purpose Flour

1 cup

Walnuts, finely chopped

3½ oz

Flaked Coconut

Frosting:

1½ cup

Butter

24 oz

Cream Cheese, room temperature

1½ box

Confectioner's Sugar

1½ tsp

Vanilla

Directions:

Grease and flour two 9 inch round cake pans. Cream butter with 1 1/2 cups sugar, salt and vanilla. Add egg yolks, one at a time, mixing well after each addition. Stir baking soda into buttermilk. Alternately add flour and buttermilk mixture to butter mixture. Start and finish with flour then set aside. In a separate bowl, using clean beaters, beat egg whites until soft peaks form. Add 1/2 cup sugar slowly and beat until stiff peaks form. Fold egg white mixture into batter. Fold in coconut and walnuts. Pour into prepared pans and bake at 325 degrees for 35-40 minutes or until a tester comes out clean. Cool in pans for 5 minutes before removing to wire racks to finish cooling completely. Frost layers and sides of cake.